There’s something about a bowl of loaded baked potato soup that feels like a warm hug. It’s rich, creamy, and packed with all the good stuff: smoky bacon, melted cheese, and tender potatoes. This version keeps things simple and reliable, with techniques that deliver restaurant-level flavor at home.
It’s weeknight-friendly, cozy enough for company, and perfect for leftovers. If you love a classic baked potato with all the toppings, this soup will hit every note.
Ingredients
Method
- Bake the potatoes: Preheat the oven to 400°F (200°C). Scrub potatoes, prick with a fork, and bake directly on the rack for 50–60 minutes, until tender. Cool slightly, then scoop out the flesh. Roughly mash, leaving some chunks. You’ll need about 6 cups.
- Crisp the bacon: In a large pot or Dutch oven, cook chopped bacon over medium heat until crisp. Transfer bacon to a paper towel–lined plate. Leave 2 tablespoons of bacon fat in the pot.
- Sauté aromatics: Add butter to the pot with bacon fat. Stir in onion and cook 5–6 minutes until soft and translucent. Add garlic and cook 30 seconds until fragrant.
- Build a roux: Sprinkle in flour and cook, stirring, for 1–2 minutes. The mixture will look pasty. This step thickens the soup and removes any raw flour taste.
- Add liquids: Slowly whisk in broth until smooth, then add milk. Bring to a gentle simmer and cook 5–7 minutes, stirring often, until slightly thickened.
- Add potatoes: Stir in the mashed potatoes and smoked paprika if using. Simmer 5 minutes to let flavors blend. If it’s too thick, add a splash more broth or milk.
- Finish creamy: Reduce heat to low. Stir in cream and most of the cheddar until melted. Add sour cream and half the bacon. Season with salt and black pepper to taste.
- Serve and garnish: Ladle into bowls and top with the remaining bacon, extra cheddar, and green onions. Serve hot.
Why This Recipe Works
This soup uses a blend of sautéed aromatics, flour, and dairy to build a thick, silky base without being gluey or heavy. Baking or roasting the potatoes first brings deeper flavor than boiling alone, and leaving some chunks gives you a satisfying texture.
Crisp bacon renders flavorful fat for sautéing, while sharp cheddar melts smoothly and adds body and tang. A final swirl of sour cream brightens the soup and makes it taste like a loaded potato, not just a creamy chowder.
Ingredients
- Russet potatoes (about 2.5–3 pounds)
- Thick-cut bacon (6–8 slices)
- Unsalted butter (2 tablespoons)
- Yellow onion (1 medium, diced)
- Garlic (3 cloves, minced)
- All-purpose flour (3 tablespoons)
- Chicken or vegetable broth (4 cups)
- Whole milk (2 cups)
- Heavy cream (1/2 cup)
- Sharp cheddar cheese (2 cups, freshly grated)
- Sour cream (1/2 cup)
- Green onions (3–4, thinly sliced)
- Salt and black pepper
- Smoked paprika (optional, 1/2 teaspoon)
instructions
- Bake the potatoes: Preheat the oven to 400°F (200°C). Scrub potatoes, prick with a fork, and bake directly on the rack for 50–60 minutes, until tender.
Cool slightly, then scoop out the flesh. Roughly mash, leaving some chunks. You’ll need about 6 cups.
- Crisp the bacon: In a large pot or Dutch oven, cook chopped bacon over medium heat until crisp.
Transfer bacon to a paper towel–lined plate. Leave 2 tablespoons of bacon fat in the pot.
- Sauté aromatics: Add butter to the pot with bacon fat. Stir in onion and cook 5–6 minutes until soft and translucent.
Add garlic and cook 30 seconds until fragrant.
- Build a roux: Sprinkle in flour and cook, stirring, for 1–2 minutes. The mixture will look pasty. This step thickens the soup and removes any raw flour taste.
- Add liquids: Slowly whisk in broth until smooth, then add milk.
Bring to a gentle simmer and cook 5–7 minutes, stirring often, until slightly thickened.
- Add potatoes: Stir in the mashed potatoes and smoked paprika if using. Simmer 5 minutes to let flavors blend. If it’s too thick, add a splash more broth or milk.
- Finish creamy: Reduce heat to low.
Stir in cream and most of the cheddar until melted. Add sour cream and half the bacon. Season with salt and black pepper to taste.
- Serve and garnish: Ladle into bowls and top with the remaining bacon, extra cheddar, and green onions.
Serve hot.
How to Store
Cool the soup to room temperature, then refrigerate in an airtight container for up to 4 days. The soup will thicken as it sits; thin with a little milk or broth when reheating. Warm gently over low heat on the stove, stirring often to prevent scorching and to keep the dairy from separating.
For freezing, it’s best to freeze the base before adding cheese and sour cream. Add those after reheating to keep the texture smooth.
Why This is Good for You
- Potatoes provide potassium and fiber: Leaving some texture helps preserve nutrients and keeps you full.
- Protein and calcium from dairy and bacon: This combo makes the soup satisfying and comforting.
- Balanced fats: Using both milk and a touch of cream creates richness without going overboard.
- Customizable: You can reduce sodium, swap in lighter dairy, or add veggies to fit your needs.
Common Mistakes to Avoid
- Using pre-shredded cheese: It often has anti-caking agents that make the soup grainy. Freshly grate your cheddar.
- Boiling after adding dairy: High heat can cause splitting.
Keep it at a gentle simmer or low heat.
- Over-blending: Potatoes turn gluey if fully pureed. Mash by hand and leave some chunks.
- Skipping the roux: Without that flour step, the soup can be thin or rely on too much cheese to thicken.
- Under-seasoning: Potatoes soak up salt. Taste and adjust at the end, especially after adding cheese and bacon.
Recipe Variations
- Lighter version: Use 2% milk, skip the cream, and reduce cheese to 1 cup.
Add extra broth to thin if needed.
- Extra smoky: Stir in 1 teaspoon smoked paprika and top with a few dashes of hot sauce.
- Broccoli cheddar twist: Add 2 cups small broccoli florets in step 5 and simmer until tender.
- Vegetarian: Use vegetable broth, skip bacon, and add 1 teaspoon olive oil for sautéing. For smoky flavor, try a pinch of smoked salt.
- Loaded with protein: Stir in cooked shredded chicken or turkey at the end.
- Herb-forward: Finish with fresh chives and parsley for a bright, green lift.
- Sweet potato version: Swap half the russets for sweet potatoes and add a pinch of cayenne.
FAQ
Can I use leftover baked potatoes?
Yes. Leftover baked potatoes work perfectly and save time.
Scoop out the flesh, roughly mash, and follow the recipe from the sauté step.
What’s the best cheese for melting?
Sharp cheddar gives the classic flavor and melts well when freshly grated. You can blend in a little Monterey Jack or Gouda for extra creaminess.
How do I make it gluten-free?
Replace the flour with a gluten-free all-purpose blend, or whisk 1 tablespoon cornstarch into cold milk and add it in step 5. Keep the heat gentle to avoid clumping.
Why did my soup turn grainy?
Pre-shredded cheese or overheating after adding dairy are common culprits.
Use freshly grated cheese and keep the heat low once dairy goes in.
Can I make this in a slow cooker?
Yes. Cook bacon and aromatics on the stove first, then add to the slow cooker with broth, milk, and potatoes. Cook on low 4–6 hours.
Stir in cream, cheese, and sour cream in the last 15 minutes on warm.
What can I use instead of sour cream?
Plain Greek yogurt works well and adds a light tang. Stir it in off the heat to prevent curdling.
How do I fix soup that’s too thick?
Whisk in warm milk or broth a little at a time until it reaches your preferred consistency. Re-season with salt and pepper afterward.
How do I keep the bacon crispy?
Reserve some for topping and add it right before serving.
You can also re-crisp it in a dry skillet for a minute if it softens.
In Conclusion
Loaded baked potato soup is the kind of cozy classic that always delivers. With a few smart steps baking the potatoes, building a simple roux, and finishing with fresh cheese you get a pot of creamy, hearty comfort every time. Keep it classic with bacon and cheddar or make it your own with lighter swaps and veggie add-ins.
Either way, this soup deserves a spot in your cold-weather rotation.
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